Keema Curry Recipe (Spiced Ground Meat Indian Curry)
A fragrant, hearty North Indian curry featuring spiced ground meat (lamb, beef, or turkey) simmered with peas, tomatoes, and aromatic spices. Comfort food at its finest - perfect with rice or scooped up with warm naan.
What is this dish?
Keema curry is a North Indian and Pakistani staple — a hearty, fragrant curry made from finely spiced ground meat (lamb, beef, or mutton) cooked with onions, tomatoes, and warming spices until the sauce is thick and clinging to every piece of meat. It is everyday home cooking at its finest: quick to prepare, deeply satisfying, and endlessly versatile. Keema translates simply to 'minced meat' in Urdu and Hindi.
Why you'll love it
Keema delivers maximum Indian curry flavor in minimum time — the ground meat cooks in 8-10 minutes and absorbs all the spices quickly without the long braising time needed for whole cuts. The result is intensely savory and warming, with the peas adding color and sweetness. It is budget-friendly, protein-packed, and the leftovers are arguably better than the original.
When to serve
Keema is the ideal weeknight curry for when you want something quick and satisfying. Serve it over rice or with roti for a complete meal. Leftovers make excellent fillings for samosas, parathas, or wraps. It also works well as part of an Indian dinner party spread alongside dal and raita.
Quick tips
Brown the ground meat thoroughly over high heat before adding spices — this step is the key to deep flavor. Cook the tomato masala until oil separates at the edges. Add frozen peas in the last 5 minutes only. Keema tastes significantly better the next day — make it ahead when possible.
Ground Lamb or Beef
The classic proteins for keema. Ground lamb has the richest, most complex flavor and is traditional in North Indian and Pakistani cooking. Ground beef is a widely available, excellent alternative. Choose meat with some fat content (around 80/20) for the best flavor and juicy texture.
Tomato Paste and Fresh Tomatoes
The double tomato combination is key to depth. Fresh tomatoes provide juice and freshness; tomato paste adds concentrated, deeply savory richness. Together they create a sauce that coats the ground meat rather than remaining as separate liquid.
Garam Masala
Added at two stages — with the spices during cooking and sometimes as a finishing touch at the end. Garam masala provides the warm, aromatic backbone of the curry. Adding a small pinch at the end as a finishing spice preserves its volatile aromatic compounds.
Frozen Peas
Added in the final minutes of cooking, green peas provide sweetness, color contrast, and a pop of texture in the rich, dark spiced meat. Use frozen rather than canned — frozen peas retain their bright color and fresh flavor much better.
Substitution Options
Ground turkey or chicken creates a lighter, lower-fat keema. Ground pork works well with the spice profile. For a vegetarian keema (keema matar), use crumbled tofu or finely diced mushrooms in place of meat. Canned diced tomatoes (1 cup) can replace fresh tomatoes. Add diced potatoes (aloo keema) or spinach for variety. The peas can be replaced with frozen corn, diced carrots, or green beans added earlier in the cooking process.
Step-by-Step Instructions
Brown the ground meat
Heat 2 tablespoons of vegetable oil or ghee in a large skillet or deep pan over medium-high heat. Add 1 pound of ground lamb, beef, or turkey. Break it up with a wooden spoon and cook for 6-8 minutes, stirring occasionally, until the meat is browned and cooked through. Use a slotted spoon to transfer the browned meat to a plate, leaving the fat in the pan.
Pro Tips:
- •Breaking the meat into small crumbles creates the authentic keema texture.
- •Don't drain all the fat - it adds flavor to the sauce.
Sauté the aromatics
In the same pan with the remaining fat (add 1 tablespoon more oil if needed), add 1 finely diced onion. Cook for 5-6 minutes over medium heat until softened and golden brown. Add 3 cloves minced garlic and 1 tablespoon grated fresh ginger. Cook for 1 minute, stirring constantly, until fragrant.
Pro Tips:
- •Well-browned onions add sweetness and depth to the curry.
- •Make sure the garlic doesn't burn.
Add spices and tomatoes
Add 1 tablespoon tomato paste, 1 tablespoon curry powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon garam masala, 1/2 teaspoon turmeric, 1/2 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper to the pan. Stir well and cook for 1 minute to toast the spices. Add 2 finely chopped tomatoes (or 1 cup canned crushed tomatoes) and cook for 5-6 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens.
Pro Tips:
- •Toasting the spices releases their essential oils and deepens the flavor.
- •The oil should start to separate from the masala when it's ready.
Simmer the keema
Return the browned meat to the pan. Add 1 cup frozen or fresh peas and 1/2 cup water or broth. Stir well to combine everything. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 12-15 minutes, stirring occasionally, until the peas are tender and the flavors have melded. If the curry becomes too thick, add a splash more water or broth. If too thin, simmer uncovered for a few extra minutes.
Pro Tips:
- •The curry should be thick enough to coat the meat but not dry.
- •Frozen peas work just as well as fresh and are more convenient.
Finish and serve
Stir in 1 tablespoon lemon juice and taste for seasoning. Add more salt, garam masala, or chili powder if desired. Remove from heat and transfer to a serving dish. Garnish with 2 tablespoons chopped fresh cilantro. Serve hot with steamed basmati rice or warm naan bread.
Pro Tips:
- •Lemon juice brightens the rich, spiced flavors.
- •Keema tastes even better the next day as the spices continue to develop.
Chef's Tips
Techniques that separate good from great
Brown the ground meat until well caramelized before adding spices
Most recipes add spices too early, before the meat has fully browned. Cook the ground meat over medium-high heat, breaking it into small crumbles, until the pan is completely dry and the meat develops a deep brown crust. This Maillard reaction creates savory depth that spices alone cannot add.
Cook the bhuna (tomato masala) until oil separates
After adding tomatoes and spices, cook over medium heat, stirring occasionally, until the oil visibly separates from the sauce at the edges. This 'bhunao' technique concentrates all the flavors and eliminates the raw taste of spices. It takes 8-10 minutes but makes the curry taste genuinely restaurant-quality.
Choose meat with some fat content (80/20) for best flavor
Ground meat that is too lean (90/10 or leaner) produces a dry, crumbly keema that lacks richness. The fat from 80/20 ground lamb or beef bastes the meat as it cooks, creates juicy, tender pieces, and contributes to the sauce's richness. The fat can also be partially drained after browning.
Add peas frozen, not cooked, in the last 5 minutes
Frozen peas need just 5 minutes to heat through and retain their bright green color and slight pop. Adding them earlier turns them mushy and grey. The contrast between the bright green peas and the dark, spiced meat is both visually appealing and texturally satisfying.
Nutrition Facts
Equipment Needed
- Large skillet or deep pan with lid
- Wooden spoon or spatula
- Slotted spoon
- Knife and cutting board
- Measuring cups
- Measuring spoons
- Plate (for cooked meat)
Quick Tips
- For extra richness, stir in 2 tablespoons of plain yogurt or cream at the end.
- You can substitute the peas with diced potatoes, carrots, or cauliflower florets for variety.
- Leftover keema can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. It makes excellent filling for samosas or stuffed parathas.
Recipe Variations
Different ways to make this dish your own
Aloo Keema (Potato and Meat Curry)
Add 2 medium potatoes, peeled and cut into 1/2-inch cubes, along with the spices. They need 15-20 minutes of simmering to become tender. A heartier, more filling version that is a classic family meal.
Keema Palak (Spinach Keema)
Stir in 2 cups of fresh spinach in the last 3 minutes of cooking. The spinach wilts into the spiced meat, adding color, nutrition, and a slightly earthy note that pairs beautifully with the warming spices.
Keema Stuffed Peppers
Use the cooked keema as a filling for halved bell peppers, top with cheese, and bake at 375°F for 20-25 minutes until the peppers are tender. A creative way to repurpose leftover keema into an entirely different dish.
Dry Keema (Sookha Keema)
Cook the keema with less water and simmer uncovered until all liquid has evaporated, leaving the spiced meat completely dry. This version is ideal as a filling for samosas, parathas, or flatbread wraps.
What to Serve With
Perfect pairings to complete the meal
Steamed Basmati Rice
The most common and satisfying pairing. The fluffy rice absorbs the spiced sauce and provides a neutral base for the intensely flavored keema. A pat of butter stirred into the hot rice adds richness that complements the curry.
Warm Roti or Chapati
Whole wheat roti is the traditional North Indian accompaniment for keema. Scoop the thick, dry-ish curry with torn pieces of roti for an authentic experience. The whole wheat earthiness pairs naturally with the cumin and coriander spices.
Naan Bread for Scooping
For a more indulgent pairing, warm garlic naan scoops up the keema beautifully. The chewy, slightly sweet naan contrasts with the bold spiced meat and helps carry the peas.
Yogurt and Sliced Onions
A simple accompaniment of plain yogurt (or raita) alongside thinly sliced raw onion with lemon juice and salt provides cooling contrast and cuts through the richness of the spiced ground meat.
Storage & Make-Ahead
Keep it fresh and plan ahead
Refrigerator
Store in an airtight container for up to 4 days. Keema is an excellent make-ahead curry — the flavors develop and deepen significantly overnight. It is often at its best on day two or three.
Freezer
Freezes very well for up to 3 months. Cool completely, portion into airtight containers, and freeze. Thaw overnight in the refrigerator. The texture of ground meat holds up excellently after freezing, unlike whole-cut curries.
Make-Ahead
Keema is an ideal meal-prep dish. Make a large batch and store in individual portions in the refrigerator for up to 4 days or the freezer for up to 3 months. It reheats in minutes and the flavor improves with time.
Reheating
Reheat in a saucepan over medium heat with a splash of water, stirring occasionally until piping hot throughout. The curry thickens in the fridge — adding a small amount of water restores the original saucy consistency. Microwave covered in 1-minute intervals, stirring between each.
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